Stuffed pike

Peel pike, make a cut around the head above the gills around the tail. Remove the skin with a "stocking" (cut the flesh with a knife as necessary, cut the ridge bone so that the tail fin remains with the skin). Eviscerate the carcass without skin, rinse and separate the meat from the bones. Peel, chop and fry the onions. Soak bread in milk, squeeze. Peel the flesh from the bones, finely chop, add onions, bread, mushrooms, egg, butter, pepper, salt and nutmeg. Stir until homogeneous and not too tightly stuffed with this mixture pike. Place the pike on an oiled baking sheet, lubricate the fish with butter. Bake for 20-30 minutes in the oven, preheated to 180 degrees.